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Friday, June 16, 2017

PORK TENDERLOIN WITH CRANBERRY CHUTNEY

I loved the flavor of this dish! My sides to go along with the meat were asparagus and roasted potatoes. Yum!!!

I reviewed a number of recipes online and chose to combine elements from several of those I found.

INGREDIENTS:

ROAST

*2 ½ lb. pork loin roast or pork tenderloin

2 Tbsp. Herbs de Provence

1 Tbsp. onion powder

1 Tbsp. light brown sugar

2 Tbsp. olive oil

1 Tbsp. lemon juice

CHUTNEY

1 (16 oz.) can whole cranberry sauce

1 tsp. lemon juice

1/4 cup diced onion

1 clove garlic minced

Mince onions and garlic and brown in an olive oil and butter mixture in a medium skillet on medium high heat. Remove from heat and drain on paper towel.

In a medium bowl blend the cranberry sauce, lemon juice and browned garlic/onion mixture until well incorporated. Cover and set aside until ready to serve.

In a small bowl, mix together the herbs, onion powder, brown sugar, olive oil and lemon juice. Season both sides of the meat with salt and pepper. Rub the olive oil mixture over the (top side) meat. Heat a cast iron skillet over medium heat, add 2 Tbsp. olive oil. Sear the meat on all sides using tongs to flip the meat from side-to-side. Slide the skillet into a 450 degree oven for approximately 15-20 minutes, or until the internal temp is 155-160 degrees. Let rest approximately 5-10 minutes; serve with some chutney mixture spooned over the top. Guests can add additional chutney as desired.

Enjoy!

* I went with two pork tenderloin versus the roast. Also, if you don't have a cast iron skillet, you can roast the meat in the oven at 350 degrees for approximately 30 minutes per pound.